Biscoff White Chocolate Oatmeal Cookies.

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

If you’re looking for that perfect cookie to “wow” the crowd this holiday season – or any time of year – these humble little cookies are your answer. While they may look completely innocent, they are anything but! They’re full of flavor, texture, and chew.

I recently offered to make the entire dessert spread for my friends Kristen & Seth’s engagement party. I made pumpkin cupcakes, peanut butter/chocolate cookies (they’re PB-chocoholics like me), cake batter blondies, and today’s cookies. I was told that these cookies were the best. And that says a lot when served next to cake batter blondies!

See a photo of the dessert spread here. Let’s discuss todays cookie recipe. Are you a fan of Biscoff spread? I completely love the stuff with apples, bananas, and combined with Nutella as a toast-topper.

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

For those of you not familiar with Biscoff spread – it’s a creamy, nut-free spread with the consistency of peanut butter. It’s available at most major grocery stores; Trader Joe’s also sells a version called “cookie butter,” but I find the original Lotus brand to be the creamiest. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). It tastes like spreadable graham crackers with a hint of gingersnap cookie and all sorts of brown sugar flavor. All of my favorite things in one.

Umm did you read that? Spreadable graham crackers. (!!!)

Biscoff White Chocolate Oatmeal Cookies

You’ve actually seen these cookies on my blog before, but different. Have you tried my Peanut Butter Cup Oatmeal Cookies yet? You should. They are made with melted butter, peanut butter, oats, and peanut butter cups. I used roughly the same recipe today, but I switched out the peanut butter for Biscoff and the peanut butter cups for white chocolate. Let’s break some things down so you can become a Biscoff cookie master.

If you like chewy cookies, you’re in luck. Today’s cookies are the epitome of chew! The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Because you are using melted butter, you won’t need to lug out that heavy mixer! That’s right, no mixer is required today.

The cookies are sweetened purely from brown sugar and Biscoff spread. My peanut butter version contains white sugar, but I cut that out completely and used all brown sugar to pair with the brown sugary Biscoff. The brown sugar will give each cookie a tender, moist consistency – something not all oatmeal cookies have!

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

A very crucial note about the oats to use in these cookies:

You need quick oats. Finely ground quick oats, not whole rolled oats. I know it’s very confusing! Basically, old-fashioned whole oats are the thickest rolled oats. They maintain their shape in water/milk when making oatmeal. Quick oats (right next to the whole oats in the grocery store) have been pressed thinner than rolled oats. They retain less of their texture when cooked. You need quick oats in this cookie recipe because they are more powdery and will act more like a flour to bind the wet ingredients. Please see note in the recipe for more information.

The cookie dough is very easy to work with. It’s quite thick and heavy, which is the reason I don’t chill it. When testing this recipe, I found that chilling the dough prevented the cookies from spreading at all. They were mounds of dough in the oven. So let’s avoid the extra time that dough chilling takes and bake the cookies right away.

I use a combination of white chocolate chunks and chocolate chips for my cookies. I simply chopped up a Ghirardelli white chocolate bar and threw that into the dough along with chocolate chips. Want to know a little secret of mine to make your cookies look fabulous? Save a few white chocolate chips/chunks for after the cookies bake. Once your cookies come out of the oven, press a few chips/chunks into the top of the cookies.

Pressing the white chocolate chunks/chips into the cookies will allow them to slightly melt down and stick to the top of the cookie. This little trick will make the tops of your cookies extra pretty. I needed pretty cookies to serve at the engagement party! People eat with their eyes, right?

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!

If you’re a Biscoff lover, make sure you check out my two favorite recipes using Biscoff spread below. If you have any recipes using Biscoff spread, please share. I am all about it right now!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Biscoff White Chocolate Oatmeal Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 30 minutes

Print Recipe

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Ingredients:

  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 cup (130g) Biscoff spread (creamy or crunchy)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats1
  • 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
  4. Roll the dough into balls, about 2-3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  6. Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them. For more information, read my tips on freezing cookie dough.

Additional Notes:

  1. Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you like today’s cookies, make my peanut butter cup oatmeal cookies next!

Peanut Butter Cup Oatmeal Cookies by sallysbakingaddiction.com

And these Biscoff white chocolate blondies, too.

Biscoff Blondies on sallysbakingaddiction.com

 See all biscoff recipes.

Soft and chewy oatmeal cookies loaded with sweet white chocolate and lots of creamy Biscoff spread! These are SO easy to make!
   

130 Responses to “Biscoff White Chocolate Oatmeal Cookies.”

  1. #
    41
    Janineposted November 21, 2013 at 11:47 am

    Biscoff is like heaven in bottle!! I’m so glad you did this recipe. I have one question though, how do you determine the freshness period of what you bake?

    Reply

    • Sallyreplied on November 21st, 2013 at 12:01 pm

      All of my cookies are generally the same. As for other recipes, I am a little safe when it comes to the freshness and usually only suggest keeping homemade items for a few days. It really depends on the recipe and how long they’ve stayed fresh in my kitchen.

      Reply

  2. #
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    Kaylaposted November 21, 2013 at 12:07 pm

    How would regular or dark chocolate chips work in this recipe? I absolutely adore biscoff spread and ALL of your recipes..I just don’t care for *white* chocolate!

    Reply

    • Sallyreplied on November 21st, 2013 at 1:47 pm

      Any chocolate chip would work in these cookies. Use your favorite. Enjoy, Kayla!

      Reply

  3. #
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    Nancy P.@thebittersideofsweetposted November 21, 2013 at 2:13 pm

    I am a huge biscoff fan! Some people either love it or hate it. I am definitely one of those who love it!

    Reply

  4. #
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    Jess @ On Sugar Mountainposted November 21, 2013 at 5:45 pm

    Biscoff in my oatmeal cookies?! YES PLEASE! All of the flavors happening in these cookies need to be in my life immediately. 😀

    Reply

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    Londonposted November 22, 2013 at 2:01 am

    Sally! What is your deal? Are you DELIBERATELY trying to send me to fat camp? Cause that’s exactly where this is headed. I just made these HEAVENLY cookies tonight and oh my land, are they SPECTACULAR. I’ve been avoiding buying/tasting/trying any sort of cookie butter because I just knew it would end in my ultimate demise (and a pair of stretch pants). But thanks to this recipe, my willpower finally broke and I bought the Lotus Biscoff spread recommended. Um, scrumptious?

    PRO TIP for other Sally Addicts: Check the organic/natural section of your grocery store for biscoff spread/cookie butter if you can’t find it in the regular baking aisle.

    Sally, you goddess, you’ve done it again! This recipe is the bee’s knees and I’ll definitely be making it again. In fact, I’m whipping up another batch tomorrow to throw in the freezer for the holiday season. I’m going to be the talk of the town! (Or as big as the town… hard to say which way that’s going to go.)

    Reply

    • Allysonreplied on November 22nd, 2013 at 10:21 am

      I couldn’t agree more with what London just wrote! I like TJ’s Speculoos better than Biscoff cookies so I used their cookie butter for the blondies. BUT, made a point to get the Biscoff butter for this recipe and OMG, it is way better tasting! NOW i get why it’s so so so dangerous!!

      My cookies spread like crazy, but that’s happened quite a bit lately – I’ll have to get a thermometer to see what’s happening in there. :/ Even so, they are amazingly good! (I don’t even like white chocolate) I made them to “test” for our holiday baking and this is going in our neighbors’ cookie bundles plus Christmas Day desserts!

      Another tip for those who can’t find this heavenly spread – It’s not just in stores like Whole Foods these days, even Shop Rite had it in their peanut butter section – but it was with the alternative butters a bit further down the aisle. I miss baking with PB even four yrs after my son was diagnosed with allergies, so this is quite the treat for me.

      Thank you!

      Reply

      • Sallyreplied on November 22nd, 2013 at 11:13 am

        Hey Allyson! I definitely suggest looking into an oven thermometer. Mine accurately controls my oven – which is typically much hotter than what the dial states. At least 25-50 degrees at times. It’s so finicky! Anyway, I like Biscoff better than cookie butter too. Creamier!

    • Sallyreplied on November 22nd, 2013 at 11:25 am

      Very happy you enjoyed these cookies London! They are a great freezer cookie to always have on hand. =)

      Reply

  6. #
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    Dinaposted November 22, 2013 at 9:36 am

    they look yummy!

    Reply

  7. #
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    Amyposted November 22, 2013 at 10:54 pm

    I still have yet to buy my first jar of Biscoff spread! Mainly because I know I’d have zero self-control… It’s already hard enough with a jar of both PB and Nutella in my pantry!

    I love how oat-y your cookies look Sally! Most recipes just don’t contain quite enough for me. That’s a great tip about the chopped white chocolate bar too; I need to remember that!

    You’re so sweet to bake the entire dessert spread at their engagement party! Everyone must have been raving about your treats all night. 🙂

    Reply

    • Sallyreplied on November 23rd, 2013 at 11:30 am

      Biscoff is very, very dangerous to have around. 😉 But Amy, I know you’d love it.

      Baking for the party was so fun! I got to set up the table too and I brought lots of confetti to throw all over the table top around the desserts. It was cute!

      Reply

      • Amyreplied on November 23rd, 2013 at 4:30 pm

        Aww that sounds so pretty and festive! Definitely a Sally touch — sprinkles in the form of confetti! 🙂 Maybe someday you’ll become a party planner. Or a dessert caterer!

  8. #
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    katieposted November 23, 2013 at 8:50 am

    You had me at biscoff! These look and sound amazing!

    Reply

  9. #
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    Annieposted November 24, 2013 at 11:18 am

    Oatmeal cookies with speculoos?! I live in the Flemish region of Belgium, where speculoos reigns king, so I’m going to have to make these. Sally, your recipes are the best!

    Reply

    • Sallyreplied on November 24th, 2013 at 12:52 pm

      Thank you Annie. And let me know if you try them!

      Reply

  10. #
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    krissywposted November 25, 2013 at 12:16 pm

    I made these w my 3 yr old daughter last night. Just wanted something quick and easy to whip up BC I also have a 1 yr old getting into everything. These were perfect. After dinner we all had them warm from the oven and the whole batch is about gone. Thank you for the recipe.

    Reply

    • Sallyreplied on November 25th, 2013 at 4:21 pm

      So happy you all enjoyed my cookies, Krissy. Thanks for reporting back!

      Reply

  11. #
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    Laura Dembowskiposted November 26, 2013 at 9:05 pm

    Stirring a little Biscoff into my oatmeal in the morning is my favorite pick me up. I know I would just love these cookies!

    Reply

  12. #
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    Kaelaposted November 30, 2013 at 12:12 am

    Sally- I’ve made quite a few of your recipes and although none of them disappoint, they do not even compare to these cookies! I don’t think ill ever be able to eat a regular oatmeal cookie again! It just tastes so much better with Biscoff spread… And who would’ve ever thunk?! My mom and I have been baking these cookies, as well as your chocolate chunk cookies, all night so that we can give them out at our Christmas tree farm. I’m so happy to be sharing this goodness with others! And Thank you for creating such goodness! Happy holidays! 🙂

    Reply

  13. #
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    Debraposted December 1, 2013 at 4:43 pm

    Just made these today & added dried cranberries too!! So delish :0)

    Reply

    • Sallyreplied on December 1st, 2013 at 5:16 pm

      YUM! I need to try that next.

      Reply

  14. #
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    Christineposted December 2, 2013 at 1:40 pm

    You say to whisk in the Biscoff…are you melting it first?

    Reply

    • Sallyreplied on December 2nd, 2013 at 2:17 pm

      No, the biscoff will smooth out as you whisk it with the warm butter/sugar.

      Reply

      • Christinereplied on December 9th, 2013 at 12:10 pm

        I made these over the weekend and they could not have been easier or more delicious. Like head-explodingly delicious. But…had a disaster. Got 6 cookies into the oven and walked out of the kitchen for ONE minute. Came back and my cat was IN the dough eating away. I had to throw the rest out. Big sad…but maybe for the best as I am not sure I wouldn’t have eaten the entire batch over the weekend!

        • Sallyreplied on December 9th, 2013 at 1:30 pm

          Oh goodness! I hope your cat didn’t get sick or anything. My dog Jude has never gotten into raw dough but he loves to grab cookie crumbs before I can get to them. Happy you loved the cookies you were able to save before the cat jumped in!

  15. #
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    Christineposted December 2, 2013 at 3:33 pm

    Ahh, makes sense! Thanks so much! I think these are this weekend…unless you post something more tempting in the interim. 🙂

    Reply

  16. #
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    Sonjaposted December 8, 2013 at 4:24 pm

    I’m doing a fun cookie countdown until my daughter comes home from college for winter break. It’s gonna be the 12 Days til Cortney. This cookie is starting off my 12 days of baking to share with friends and family until she gets home :). I LOVE your site. Everything is incredibly delicious and easy 🙂 Thanks so much for sharing your wonderful recipes!

    Reply

    • Sallyreplied on December 8th, 2013 at 5:42 pm

      Love the “12 days til Cortney” Sonja! Such a fun way to get excited. So happy you’ll be making these. Have a very special time with your daughter this holiday season!

      Reply

  17. #
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    Ericaposted December 16, 2013 at 12:01 am

    I am also Biscoff obsessed right now, and eat it on an english muffin with sliced bananas for breakfast most days. I have also made Biscoff Rice Crispy Treats and they were pretty yummy! I’m trying to decide if I should make your Biscoff Blondies or these cookies, but I’ll probably just end up making both!

    Reply

    • Sallyreplied on December 16th, 2013 at 9:13 am

      Biscoff Rice Krispie Treats and your biscoff english muffin breakfast both sound so good Erica! Let me know if you try these cookies or the blondies.

      Reply

  18. #
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    Kateposted February 23, 2014 at 9:35 am

    Biscoff spread is a recently new addition to the toast topping line up in UK supermarkets. And I had to buy a jar today when it was 1/3 off..
    I had seen this recipe the other day- I LOVE your website- and figured when better time to try it..
    I couldn’t stop myself from licking every spoon and bowl clean after I’d put the cookies in the oven.
    Yes they’re sweet, yes they’re gooey and oh YES they’re delicious!!
    Perfect Sunday afternoon bake.
    Thanks Sally!

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:31 am

      Happy you love these cookies, Kate! Thanks so much for reporting back. I love biscoff spread!

      Reply

  19. #
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    Kimposted April 7, 2014 at 7:39 am

    Hi Sally. Can I just use normal peanut butter in this recipe? If yes, should it be smooth or can I use crunchy peanut butter? Also, what would happen if I used whole oats rather than quick oats? I have a tub of oats at home but removed them from the original box and so I have no idea what they are. Thanks.

    Reply

    • Sallyreplied on April 7th, 2014 at 6:13 pm

      Hi Kim! Yep, regular pean ut butter would be just fine. You can use smooth or crunchy – I typically use smooth. You need quick oats, which are more finely ground (and smaller) whole oats. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats. So you can do that with what you have.

      Reply

  20. #
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    annaposted April 16, 2014 at 11:43 am

    Hi Sally! Would I be able to use this recipe instead of cookies and make cookie bars?

    Reply

    • Sallyreplied on April 16th, 2014 at 5:53 pm

      Yes – a 8×8 or 9×9 baking pan would be the right size. I’m unsure of the exact baking time though – about 25-30 minutes.

      Reply

  21. #
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    Zinaposted April 19, 2014 at 5:37 pm

    Hi Sally! this recipe is a keeper, I just baked 6 cookies and they are to die for! thank you thank you thank you!
    I have doubled the batter as I had extra biscoff spread that will expire soon, and thought of freezing it as you suggested, so that whenever I need a quick dessert fix I have a backup in my freezer. But does the taste and freshness remain the same? and how do you defrost the batter?
    and also, any thoughts about storing the batter in fridge?

    Reply

    • Sallyreplied on April 20th, 2014 at 3:41 pm

      Hi Zina – you may roll the cookie dough into balls and then freeze them for up to 2 months. Then, remove from the freezer and set on the counter for about 10-20 minutes and bake as directed – adding about 1 minute to the baking time. The taste is the same, I’ve never noticed a difference!

      Reply

  22. #
    62
    Israposted May 16, 2014 at 5:28 pm

    Sally I just made these and they turned out great! Have you tried them with the crunchy biscoff? I stuck with the creamy. I used 2 tbsp. drops of cookie dough because 3 was too much in my opinion. Also, next time I will scale back on the amount of white chocolate chips. Thanks for the recipe!

    Reply

    • Sallyreplied on May 17th, 2014 at 2:50 pm

      Yep, these are great with crunchy biscoff.

      Reply

  23. #
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    Connieposted June 11, 2014 at 7:33 pm

    Hi Sally!
    Do you think it will be okay to substitute the butter with apple sauce? And white wheat flour for the flour?
    I love substituting but I am always nervous the texture will not be the same.

    Reply

    • Sallyreplied on June 11th, 2014 at 7:58 pm

      I definitely do not suggest either. For healthier options, here are some recipe ideas: http://sallysbakingaddiction.com/category/healthy-recipes/

      Reply

      • Conniereplied on June 11th, 2014 at 8:55 pm

        thank you for your reply! i plan on making these cookies tomorrow & am super excited!

  24. #
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    Reneeposted July 6, 2014 at 10:03 am

    I made these yesterday but I omitted the white chocolate (only because I had none) And I added almonds & walnuts. This is my new favorite cookie!!! It made 30 of them and I’m ashamed to tell you how many are left (2).

    Reply

  25. #
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    Paige VanDemarkposted October 5, 2014 at 7:09 am

    To die for. Everyone was obsessed. If you only make one cookie in your life, this is that kind.

    Reply

  26. #
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    Lindseyposted October 11, 2014 at 4:00 pm

    I made these without the white chocolate chips since I didn’t have them on hand. I then had a genius idea! I slathered a bit of biscoff spread and marshmallow fluff in between two cookies and presented them to my boyfriend as special homemade oatmeal pies. OH MY HEAVENS

    Reply

  27. #
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    Sriposted October 27, 2014 at 5:07 am

    Hi Sally, what about coming up with a recipe to make Biscoff spread? 😉 An idea!

    Reply

  28. #
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    Chandraposted November 19, 2014 at 7:57 am

    Hi Sally,
    I made these this morning. I followed the recipe almost to a “T”. The only changes I made is I swapped the regular flour for whole wheat flour and I cut back on the white chocolate chips by about 1/4 cup – they were AWESOME. Thank you!!!

    Reply

  29. #
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    Mizposted July 31, 2015 at 11:07 pm

    These are nice cookies, but if you’re really after a Biscoff treat, these might be a disappointment.  They just don’t have that much Biscoff flavor.  I think they could easily have less butter and fewer chips, too.  I only used a cup of chips, and that was still too much for me.  Again though, they’re tasty.  I’ll definitely be sharing them at work.  

    Reply

  30. #
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    Julieposted October 2, 2015 at 10:26 am

    These cookies are fantastic! I used a small scoop for the dough and ended up with 3 dozen cookies. Excellent combination of flavors!

    Reply

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    Jenniferposted October 31, 2015 at 1:00 pm

    Omggggg! I just made these with the pumpkin cookie butter (from trader joe’s) and butterscotch chips…..YUM. So easy!

    Reply

  32. #
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    Stephanieposted November 4, 2015 at 2:44 pm

    Hi Sally!

    I made these cookies for a potluck at my work today and they were hands down the favorite item at the potluck 🙂 I honestly received emails from 3 different people begging for the recipe! Thanks for another amazing, delicious and not overly complicated recipe that made me look like a seasoned baker and allowed me to impress my co-workers 😉

    Reply

  33. #
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    Natalie Suttmoellerposted November 8, 2015 at 12:16 pm

    I too am a Biscoff nut.  My FAVORITE way to use Biscoff is on French toast.  You make a traditional French toast, using your favorite bread, make the egg mixture (egg/milk/cinnamon/vanilla/brown sugar) and coat those babies with crushed Biscoff cookies (throw the cookies in the food processing for the coating).  Cook on low heat.  They are my Christmas morning breakfast tradition.  Delicious and  easy!  Natalie

    Reply

  34. #
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    Christineposted November 22, 2015 at 12:56 am

    I made these today and they turned out great, but I am wondering if the recipe measurement for the Biscoff is accurate. I made a double batch, so according to your recipe, I would need 388 grams of Biscoff. As I was adding the Biscoff in, it seemed like I was going to have WAY more than a cup if I kept going all the way to 388 grams, so I stopped adding at about 300 grams. I have tried to look online for a weight and measurement chart that includes Biscoff, but I have not found much. I saw one other website that said a cup of Biscoff should be 200 grams and King Arthur Flour says a cup of peanut butter is 270 grams, which I thought should be in the right ballpark for Biscoff. I don’t have anymore Biscoff to measure and weigh on my own, so I am hoping maybe you can confirm that number for me. Thank you for your time.

    Reply

    • Sallyreplied on November 22nd, 2015 at 8:07 am

      Hey Christine! It should actually be about 130g for 1/2 cup of biscoff. So, about 260g to double the recipe. Sorry about that!

      Reply

  35. #
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    Amaya Arevaloposted December 5, 2015 at 8:59 pm

    Hi sally! Should I change anything if I’m baking at altitude of about 5,000 ft?

    Reply

    • Sallyreplied on December 6th, 2015 at 11:00 am

      Hi Amaya! I’m not one to ask. I have zero experience baking at high altitude. Here’s a chart I forward to readers with questions about high altitude baking.

      Reply

  36. #
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    Aunt Jposted January 30, 2016 at 12:59 pm

    Like Debra, (12.1.13) I added craisins.  I modified the add-ins to about 1/2 C each of craisins, and white chunks plus salted pistachios.  Rocking mix of sweet, tangy and salty against the mellow of oats and Biscoff.  

    Reply

  37. #
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    Kimposted February 27, 2016 at 5:28 am

    I have not had luck using melted butter in cookie recipes.  Do you think these would work with just very, very soft room temperature butter?

    Reply

  38. #
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    Amyposted May 12, 2016 at 10:01 am

    I’m going to a potluck baby shower this weekend and I’m totally making these 🙂 (its my sisters shower but the baby is already born. Does that still mean it’s a baby shower? lol) ANYWAY, super excited for these!! I made your biscoff chocolate chip cookies to take to a BBQ a few weeks ago and they were such a hit. I know these wont disappoint! And I love oatmeal so combining both cookie butter and oats will be magical! 😀

    Reply

    • Sallyreplied on May 13th, 2016 at 10:07 am

      It’s still a baby shower for sure. My friend’s sister had one of those– the baby came super early and it was fun to have him there for the shower after he was released from the NICU. 🙂

      Reply

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    Rachelposted May 17, 2016 at 8:11 am

    Hi Sally, these look amazing and I’m going to try these today but I don’t have cup measurements. When you say add 1+1/4 cups of white chocolate, how much is that in grams please. Thanks, Rachel x

    Reply

    • Sallyreplied on May 18th, 2016 at 11:13 am

      About 225g 🙂

      Reply

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    Donaposted May 17, 2016 at 5:16 pm

    Excellent cookies; my 1st time using Biscoff and WOW!  2nd time I made them (and every time now), I top with a melted chocolate drizzle….soooo good 🙂

    Reply

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